Cinnamon Bun Cookies
- Prep Time: 2 hours
- Cook Time: 10 minutes
- Servings: 42
- Course: Dessert
Sweet cream cheese icing stars in these cinnamony sugar cookies. Plus, a sliceable roll of dough means no individual cookie shaping is necessary.
Reynolds Kitchens Tip
Dough can be stored in the refrigerator up to 48 hours. Before rolling, let stand at room temperature for 10 to 15 minutes or until easy to handle.
For the Cookie Dough
- 1/4 cup butter, softened
- 1/4 cup shortening
- 2 ounces cream cheese, softened
- 1 3/4 cups packed brown sugar, divided
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 1/2 teaspoons ground cinnamon, divided
- 1/4 teaspoon ground nutmeg
- 2 eggs
- 2 teaspoons vanilla
- 2 1/2 cups all-purpose flour
- Reynolds® Parchment Paper
- 2 tablespoons cold butter, cut up
For the Powdered Sugar Glaze
- 3/4 cup powdered sugar
- 2 to 4 teaspoons milk
For the Cream Cheese Icing
- 2 ounces softened cream cheese
- 1 tablespoon softened butter
- 3/4 cup powdered sugar
- 1/4 to 1/3 cup milk, until drizzle consistency is reached
In a large mixing bowl, beat softened butter, shortening, and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add 1 1/4 cup brown sugar, baking powder, salt, 1/2 teaspoon cinnamon, and nutmeg. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. With the mixer, beat in as much flour as you can. Using a wooden spoon, stir in any remaining flour.
Wrap dough with Reynolds® Parchment Paper and place in a plastic storage bag. Chill dough 1 to 2 hours or until easy to handle.
On a floured surface, roll dough into a 15x10-inch rectangle. Stir together 1/2 cup brown sugar and 2 teaspoons cinnamon. With a pastry blender, cut in cold butter until mixture clings together. Sprinkle over dough; spread evenly. Roll up from a long side. Place on a baking sheet or tray lined with parchment paper; cover, and freeze for 1 to 2 hours or until firm enough to slice.
Preheat oven to 350°F. Line baking sheets with parchment paper. Slice roll into 1/4-inch slices; place 2 inches apart on prepared cookie sheets. Bake 9 to 10 minutes or until edges just start to brown. Cool on cookie sheets for 1 minute. Remove; cool completely on wire racks.
Drizzle cooled cookies with Powdered Sugar Glaze or Cream Cheese Icing (recipes below in next steps)
Powdered Sugar Glaze
In a small bowl, combine 3/4 cup powdered sugar and 2 to 4 teaspoons milk to make a drizzling consistency.
Cream Cheese Icing
In a medium bowl, with a mixer beat 2 ounces softened cream cheese and 1 tablespoon softened butter on medium speed until smooth. Beat in 3/4 cup powdered sugar and enough milk (1/4 to 1/3 cup) to make a drizzling consistency.
To Store: In a covered airtight container, layer unfrosted cookies between sheets of waxed paper. Store at room temperature up to 3 days, or freeze up to 3 months. Drizzle with Cream Cheese Icing before serving.
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